Buttered Popcorn Recipes

PEANUT BUTTER POPCORN

Steps:

• Pour popcorn into a large bowl. In a glass or plastic bowl, combine the margarine, brown sugar, and marshmallows. Cook at 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth. Stir in the peanut butter until well blended. Pour the melted mixture over the popcorn, and stir quickly to coat the corn before it cools.

BUTTERED POPCORN

Steps:

• Heat 2 tablespoons clarified butter in 7- to 9-quart stockpot over medium-high heat.
• Add a few popcorn kernels to hot oil and let pop. Once popped, add remaining kernels; swirl to coat in butter. Cover; reduce heat to medium. Gently shake pan while kernels pop. After 4-6 minutes and when popping slows, remove from heat. Shake pot 30 seconds or until popping stops completely.
• Pour 2 tablespoons butter over popcorn; toss to coat. Pour remaining butter over popcorn; sprinkle with salt. Toss again. Serve immediately.

BUTTERY MOVIE THEATER POPCORN RECIPE

Steps:

• Place the butter in a glass measuring cup with a spout. Microwave on high for 30-40 seconds until foamy. Let cool for 1-2 minutes, to allow the layers to separate.
• Using a spoon, gently scoop off the foamy top on the butter and discard (no need to be perfect, just get as much as you can). Set the butter aside while you make your popcorn.
• In a large soup pot with a lid, melt the coconut oil over high heat. Add in the popcorn kernels, and swirl to coat all the kernels.
• Shake the pot frequently to avoid burning. Once the first kernel pops (about a minute or two), immediately place the lid on the pot, but leave it ajar so steam can escape.
• Continue shaking the pot frequently until the popping slows down. Once it does slow down, remove the pot from the heat and let sit for a few minutes while the final kernels pop.
• Once all the kernels are done popping, slowly stream the butter over the popcorn, stopping when you reach the opaque part of the melted butter (see photo in post). Discard the remaining butter or save for another use.
• Stir the popcorn, and then season with the desired amount of salt.

MOVIE STAR POPCORN

Steps:

• Heat the oil in a 2 to 3 quart saucepan or pot with a lid set over medium-high heat. Pour in popcorn kernels and sprinkle enough salt to lightly cover the layer of kernels. Remember, you can always add more salt later. Add the butter to the pot and cover with the lid.
• As soon as the kernels start to pop, shake the pan back and forth across the burner constantly until the popping slows down. As soon as the pops are about 2 seconds apart, remove from the heat and pour into a serving bowl. Taste, and season with additional salt if desired.

BUTTERED POPCORN GELATO

Steps:

• Pop the popcorn in the microwave. Combine the milk and cream in a sauce pan over low heat and add the popcorn. Cook, stirring occasionally for 10 minutes. Strain the mixture through a fine mesh strainer into a bowl and discard the popcorn.
• Return the milk/cream mixture to the sauce pan and add 1/2 a cup of the brown sugar. Cook, stirring, over low heat until the sugar is dissolved. Turn off the heat.
• In a bowl, beat the egg yolks and remaining 1/4 cup of the brown sugar with an electric mixer until it is thick and light yellow - about 4 minutes. Add 1/2 a cup of the milk/cream mixture to the egg yolk mixture and stir to combine. Pour this into the sauce pan with the rest of the milk/cream mixture. Cook over low heat, stirring constantly for about 8 minutes or until the mixture is thick and when you coat the back of a spoon with it, you can draw a line through it with your finger. Add the vanilla and salt to taste. (The eggs are cooked at this point; it's ok to taste.)
• Strain this mixture through a fine mesh strainer into a bowl, cover with plastic wrap, and chill at least 6 hours or overnight.
• Add the chilled mixture to your ice cream machine and churn for about 30 minutes or according to manufacturer instructions. (Start tasting it after about 25 minutes to check the texture; gelato is naturally a little looser than ice cream but it should be thick and not super runny.)
• Chill for another hour or until ready to serve.

HOW TO MAKE STOVETOP POPCORN

Steps:

• Place a large (8-quart) pot over high heat and add the oil. The oil should just cover the bottom of the pan. Heat the oil until it's rippling but not smoking, then add the popcorn kernels and shake the pot so the kernels form a single layer on the bottom. Place the lid on the pan and immediately reduce the heat to medium. Once the kernels start popping, shake the pan every so often and listen to the pace of the popping: The kernels should pop rapid-fire and should continue as one long continuous burst. As soon as the popping slows to a few kernels at a time, turn off the heat. (If you find that your kernels are popping just a few at a time for a long time and aren't picking up speed, take a peek and see if the kernels are getting too dark without opening: You might need to start again if they're starting to burn. It'll be worth the redo!)Remove the lid and immediately add salt or other seasonings; tap the pot up and down to distribute the salt. Pour half the popcorn into a large serving bowl, then salt the remaining popcorn in the pan and add to the bowl.

THEATER-STYLE BUTTERED POPCORN

Steps:

• Movie theaters use butter-flavored oil, which has a lower water content than butter so it makes popcorn less soggy. Real clarified butter has the same effect. To make it, melt 2 sticks butter in a glass measuring cup in the microwave. Let sit for a few minutes; the butter will separate into 3 layers. Skim off the top layer of foam, then slowly pour the clarified butter into a heatproof container; discard the bottom layer of milk solids. Use 3 tablespoons hot clarified butter for 10 cups popcorn; refrigerate the rest (it's great for sauteeing).

PARMESAN BUTTERED POPCORN RECIPE

Steps:

• Pour the oil, popping corn and salt into a heavy 3-quart or larger pan (the kernels should be in single layer). Stir so that the salt and oil coat the kernels evenly. Cover with a lid and cook over medium-high heat, occasionally shaking the pan, until the popping almost stops. Do not let it burn; when the popping slows, it's done. Remove from the heat and let the remaining kernels pop.
• Remove the lid and drizzle the melted butter evenly over the popcorn. Transfer the popcorn into a serving bowl, then sprinkle with the Parmesan cheese and black pepper. Toss gently, then taste and add more salt if desired.
• Note: Be sure to transfer the popcorn to a serving bowl before adding the cheese. If you add the cheese to the popcorn in the warm pan, it will melt and stick to the bottom.